Strawberry chia jam tart gluten-free

 

The week between Christmas and New Years is a very busy time. I make sure to schedule lots of home time. I’m someone who needs a lot of alone time. That’s why I think I enjoy baking so much. Alone in my kitchen and they’re is nothing more satisfying when a recipe turns out just as you’d hoped.

You could make this recipe dairy free if you replace the butter with vegan butter.

There’s three parts to the tart but all very easy steps. The base is like a buttery biscuit. It’s all easy to source ingredients you probably will have them on hand.

Base 

150g unsalted butter

2 cups plain flour gluten-free

1/2 cup raw sugar

1 egg

1 tsp vanilla bean paste

whiz the butter and flour together with the sugar in a food processor. Process until it’s fine crumbs then add the egg and vanilla. Process to combine. Roll dough into ball. Wrap in cling film and place in fridge to chill for 20 minutes.

Jam

1 1/2 cups cut strawberries

1 large red apple cut and peeled

1/4 cup raw sugar

1/2 cup water

juice from a lemon

1 tablespoon chia seeds

place all ingredients but the chia seeds in a saucepan. Bring to a boil and then turn down to a simmer. Cook for 20 minutes until most of the liquid has evaporated. Remove from heat. Cool and then add 1 tablespoon chia seeds and give mixture a quick blend with a hand held blender. Set to the side.

Now preheat your oven to 180c

line base of tart tin with removable base with baking paper

remove dough from fridge and roll out between two pieces of baking paper. Then place your rolled disk in lined tart tin. If it breaks a little just patch with your fingers. Prick base with a fork and bake for 20 minutes After 20 minutes remove from oven allow to cool for a few minutes.

While your shell is baking make the topping

topping 

1/2 cup plain flour gluten free

100g butter

1/2 cup gluten-free oats

1/3 cup brown sugar

1/2 cup walnuts

1 tablespoon cinnamon

to make topping place flour and butter in food processor and process to resemble fine crumbs

then add your other topping ingredients and process to combine. Again roll out between two pieces of baking paper .

to assemble tart

take your cooked tart shell and spread over your jam . Then place your rolled out topping over jam. If it breaks up just patch with your fingers. Then cook for 30 minutes. Allow to cool completely before removing tart from tin.

 

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